HOME
Recipes On This Page
Join our free mailing list to swap recipes daily with other talented cooks.
Earn Money Selling Our Cookbook!
More Soulful Recipes November 2nd, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
Member - Northwest Florida Better Business Bureau
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.
****** Do A Friend A Favor.....
Forward them a copy of this recipe list and tell them they
should subscribe at: http://chitterlings.com
They will thank you! ******
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's In This Issue:
Recipe Request: Homemade Eggnog
Recipe Request: Crab Dip
Recipe Request: Coffee Cake
Recipes: Fiddle Head, Fiddlehead Fern Ragout
Recipe Request: Ham Cooked In Cola, Sprite, or 7 Up
Recipe Request: English Teacakes
Recipes Requested: Party Appetizers
Re: Bell Pepper And Ground Beef
Recipe Request: Cheese Cake
Recipe: Shepard's Pie
Recipe: Egg Nog Cookies
You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*********** Sponsor Message ***********
NOW Is The Time To Start Your Christmas Shopping!
Here's The Perfect Christmas Present For Your Family And Friends.
Soul Food Recipes Learned On A North Carolina Tobacco Farm!
A fabulous collection of over 250 all-time favorite, original,
traditional and lower-salt, lower-fat soul food recipes. Your
family will love these recipes! Order your copy today and save
$10. Grab your copy now and start making some great MEMORIES!
<a href="http://www.chitterlings.com/cookbook.html">
AOL Users Click Here </a>
Grab a copy today and get an amazing free bonus collection of
THOUSANDS of other treasured recipes. Download these bonus
recipes instantly. Don't miss this limited special. Visit:
http://www.chitterlings.com/cookbook.html
*********** Sponsor Message ***********
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "nina hale"
To: posts@chitterlings.com
do anyone have a recipe for homemade egg nog
thx
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Brown, Edelmira"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
S
Does anyone have a good crab dip recipe? Thanks.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: COIL49
To: posts@chitterlings.com
COULD ANYONE SEND ME A RECEIPE ON COFFEE CAKE.
THANK YOU
COIL49
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Rosita Williams
Subject: Fiddle Head recipes
To: posts@chitterlings.com
Fiddle Head recipe
1 pound fiddle-head ferns
1 small onion
1 large portobello mushroom cap
2 toes garlic
half a box of linguine
1 tablespoon olive oil
6 ounces sun-dried tomatoes (approx)
1 tablespoon toasted pinenuts
2 tablespoons parmesan cheese (if not vegan)
salt and pepper to taste
slice the mushrooms, onions, and sun-dried tomatoes into long strips
and set aside.
saute in the olive oil the ferns and garlic for about 5 to 10 minutes.
add the onions and saute until they start to wilt.
add the mushrooms and sun-dried tomatoes. continue to saute for
another 5 minutes or so.
season with salt and pepper, toss in the pinenuts, add a splash of
water, reduce heat and cover. let sweat for about 10 minutes (or so).
during this have the linguine begin to cook so that it is ready when
the veggies are.
in a pasta bowl, add the veggies to the linguine, sprinkle on the
cheese (if not doing it vegan, and toss. serve immediately. (a basic
green salad, french or italian bread, and white wine would complement
it well.)
Fiddlehead Fern Ragout
1 pound fiddlehead ferns
8 ounces onions, peeled
2 vine ripe tomatoes, peeled, de-seeded and diced
2 cups chicken stock
2 ounces unsalted butter
1 ounce brown sugar
One-quarter cup freshly chopped flat leafed Italian parsley
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped mint
Salt and fresh pepper to taste
Method
1. Prepare the fiddle head ferns by trimming them about 1 inch from
their curly heads. If the stalks are tender, you can leave a little
more. Wash them by letting them soak in some cold, salted water for
about 15 minutes. This will help remove any insects that may be in the
ferns. Gently rinse them in fresh cold water.
2. Place a 2 quart saucepan over high heat with 1 quart of water and 1
tablespoon of sea salt. When this comes to a rolling boil drop the
fiddle head ferns in. While they are cooking, prepare a colander in
your sink and some ice water to "shock" them or stop their cooking.
Let the fiddleheads cook until they are slightly tender. Drain them
into the cold ice water. Drain them again and set them aside.
3. In a small half quart saucepan, place the peeled onions, chicken
stock, butter and brown sugar. Cook covered over medium heat for 5
minutes. (Note: At this point start cooking your salmon.)
After 5 minutes, remove the cover and continue cooking until the
chicken stock is almost completely evaporated. At this point, gently
stir the onions until a glaze starts to form. Add all the remaining
ingredients and fiddle head ferns. Season with sea salt and freshly
ground pepper
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GoodFeetDeerfld
Subject: Ham
To: posts@chitterlings.com
Some sent in recipes for ham that you cook in cola or sprite or 7 Up.
Please E-mail that recipes to me again.
Thanks.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Lizawilkers
To: posts@chitterlings.com
I need the recipe for English tea cakes--I lost teh one I had from
this web site--thanks
Elizabeth Wilkerson
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Deby Doerhoff
Subject: Party appetizers
To: posts@chitterlings.com
With the holidays quickly approaching, we have so many
parties to attend. Can I get some good appetizer
sugestions? What is something that people always look
forward to you bringing? Thanks so much!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: ann
Subject: bell pepper and ground beef
To: Willie <posts@chitterlings.com>
Indeed bell pepper and ground beef go together. If
you are concerned about the bell pepper getting cooked
well, puree it or chop it very finely before adding
it. The wonderful flaver will be there and the pepper
will be throughly cooked. I also add celery to my
meat loaf with the onions and bell peppers, Sometimes
I grate carrots and add that too. I started pureeing
the vegetables when my children wwere small. They
insister they didn't like peppers and onions, but if
they didn't know they were in there they had no
objection to the taste. Ann
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: rose robinson
To: Willie <posts@chitterlings.com>
hello, Willie' I am looking for a cheese cake that you cook in the
oven do you have one please send it if you do Thank
you Very much
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Italian_Diva
Date sent: Fri, 1 Nov 2002 16:33:33 -0500 (EST)
To: posts@chitterlings.com
Subject: Shepard's Pie
Thaks to Dianne for The Beef Soups Recipes :) Much Apreciated.!
Angie for you.... :)
SHEPHERDS PIE
1 can of mixed vegetables (may use frozen, also)
2 pounds of potatoes
1 large onion, chopped
oil fir frying
1 pound of ground lean beef
2 oz. of butter
1/4 pint of milk
3 ounces of cheese, of your choice
Cook potatoes until soft.
Mash potatoes, adding milk butter, salt and pepper to taste.
Set aside.
In a large frying pan sautee onions,add beef till brown.
season with salt and pepper.
Preheat oven to 350 degrees
In a round deep baking dish, add cooked beef, layer on top of beef,
the
cooked vegetables, then prepared mashed potatoes.
Add grated cheese on top of potatoes, and melt butter.
Bake for about 25-35 minutes..covered for the first 15 minutes..then
uncovered for the continued time., until chese is slightly a golden
brown.
Allow to lay for about 15 minutes..to set firmness abit,then serve
Divas Italian KItchen:
<a hre="http://www.angelfire.com/cantina/ital/DivasKitchen.html"></a>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Italian_Diva
To: posts@chitterlings.com
Subject: Egg Nog Cookies
Egg Nog Cookies
2 1/4 cups flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/4 cups sugar
3/4 cup butter, softened
1/2 cup eggnog
1 tsp. vanilla extract
2 large egg yolks
Preheat oven to 300 degrees.
Combine flour, baking powder, cinnamon and nutmeg. Mix well with a
wire whisk and set aside. Cream sugar and butter with a electric
mixer until it forms a grainy paste.
Add eggnog, vanilla and egg yolks and beat at medium speed until
smooth.
Add flour mixture and beat at low speed JUST until combined do not
over mix.
Drop by teaspoonful onto an ungreased cookie sheet 1 inch apart.
Sprinkle with nutmeg and bake for 23 to 25 minutes or until bottoms
are light brown. Transfer to a flat surface to cool immediately.
Diva's Italian Kitchen:
<a href="http://www.angelfire.com/cantina/ital/DivasKitchen.html"></a>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Even MORE Delicious Old-Fashioned Recipes!
 |
 |
 |
| |
||
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Willie Crawford's Soul Food Cookbook
"Hi Willie;
Just wanted to write and let you know we are enjoying the cookbook
very much. We tried the macaroni and cheese last night and boy was it
good. So far my wife's favorite has been the fried green tomatoes.
I can't wait to try the baby back ribs...grin.
Thanks again for some great eating!
Gary Knuckles"
http://www.budgetware.com